Pear and Parsnip Soup

Submitted by Penny Gibbs on Thu, 10/14/2010 - 13:28

Summary

Yield
Source

Alive Magazine, Oct. 2010

Prep time30 minutes

Description

A unique and delicious soup using seasonal ingredients available at the market now.

Ingredients

  • 1
    T
    olive oil
  • 2
     
    leeks, white part only, chopped
  • 2
     
    garlic cloves, minced
  • 3
     
    parsnips, peeled & chopped
  • 3
    c
    chicken or vegetable stock
  • 2
     
    large sprigs of thyme
  • 1
    t
    ground turmeric
  • 1⁄2
    t
    ginger
  • 1⁄4
    t
    ground cardamom
  • 3
     
    large pears, peeled, cored and chopped

Instructions

Heat oil in a large saucepan.  Add leeks and garlic and saute until soft, not golden.  Add parsnips and continue to saute over medium-low heat until almost soft, about 10 minutes.  Add stock, thyme, seasonings and pears.  Cover and bring to a boil.  Reduce heat to simmer.   Cook for 20 minutes.

Remove thyme stems.  Remove from heat.  Cool mixture before pureeing (either in a blender, or - much easier and less messy - with an immersion blender).  Add salt and pepper to taste.  Add a little more stock if soup is too thick for your liking. 

Serve topped with Parsnip Crisps:  1 large parsnip, 1T grapeseed or olive oil, sea salt to taste.  Peel parsnip and thinly slice on a mandoline.  Heat oil in small saute pan until very hot, almost smoking.  Fry slices, several at a time, in hot oil until golden brown, 2-3 minutes.  Crisps will curl and twist slightly.  Remove with slotted spoon and drain on a plate lined with paper towel.  Sprinkle with sea salt.  They will stay crisp for several hours.